4 split, boned and skinned chicken breasts
6 to 8 slices bacon
4 oz. pkg. dried beef
1 can cream of mushroom or cream of chicken soup
1/2 pt. sour cream or plain yogurt
Paprika if desired

Wrap each half chicken breast in bacon. Cover the bottom of an 8 x 12 baking dish with chip beef. Arrange chicken on top. Blend soup and sour cream and spread on top of chicken. Sprinkle with paprika. Refrigerate over night at this point is desired. Bake uncovered at 275 degrees for 3 hours. Serves 6.